This recipe makes 2 small loaves of cornmeal bread: you can freeze 1 loaf, wrapped in plastic wrap, up to 2 weeks.

　　

Ingredients

Makes 2 loaves, each loaf serving 4

　　3/4 cup warm water (105° to 115°F.)

　　a 1/4-ounce package (2 1/2 teaspoons) rapid-rise yeast

　　1/2 teaspoon sugar

　　1 1/4 cups all-purpose flour

　　1/3 cup yellow cornmeal

　　1 teaspoon salt

　　

Step 1

Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2 inches.

　　

Step 2

In a bowl stir together warm water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour, cornmeal, and salt and gradually stir into yeast mixture, stirring until a soft dough is formed. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Let dough rest, covered, 10 minutes.

　　

Step 3

Form dough into 2 ovals. Transfer dough to loaf pans and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.

　　

Step 4

Preheat oven to 400°F.

　　

Step 5

Bake loaves in middle of oven 20 minutes, or until tops are golden and bread pulls away slightly from sides of pans. Cool loaves in pans on a rack. (Bread may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.)

　　

Nutrition Per Serving

Each serving about 96 calories and 0.5 grams fat (4% of calories from fat).

　　#### Nutritional analysis provided by Gourmet